Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Spicy Peanut Soup
1 Min Read
Diane Ridge
YIELD: 8 gallons
2 oz. sesame oil
10 lbs. onion, small dice
4 oz. garlic, chopped
3 oz. Sambal Oelek
3 oz. curry powder
2 oz. cumin
2 oz. coriander
1/2 gal. sherry
64 oz. soy sauce
5 lbs. peanut butter
12 cans coconut milk
40 oz. honey
6 gals. vegetable stock
10 oz. rice wine vinegar
2 bunches fresh cilantro, chopped
Peanuts, dry roasted, used for garnish as desired
Heat oil, then add onions, garlic, Sambal Oelek, curry, cumin and coriander. Sautè 4-5 minutes.
Whisk in the sherry, soy sauce, peanut butter, coconut milk, and honey.
Add the vegetable stock and bring to a boil. Reduce heat and let simmer for 30 minutes.
Stir in vinegar, season with salt and pepper. Garnish with cilantro and peanuts.
From Chef Craig Mombert, Davidson College, Davidson, N.C.
About the Author
Read more
Oct 18, 2024
Sponsored Content
Oct 11, 2024